Wednesday, April 29: Chickpeas and Zucchini with Pesto, Marscapone, and Lemon

I’m reviving this dish, which I made COUNTLESS times this past summer and am still apparently obsessed with (finished the whole pan in one sitting). It’s super simple but has incredible flavor, and is healthy to boot. I chose to eat it with a spoon as a kind of stew, but Matt spooned some into tortillas and loved it that way. It would also be fantastic mixed with pasta or piled onto toast! (See a similar recipe of mine using pasta instead of chickpeas here.)

Heat up a few TB olive oil in a large skillet or saute pan over medium. Add one large or two small zucchini (chopped by quartering the zucchini lengthwise into spears, then slicing into quarter moons) and one pint of halved grape tomatoes, plus a big pinch of salt and a pinch of red pepper flakes; saute 5 minutes. Add two cans drained, rinsed chickpeas, a container of pesto (mine was a 6.5 ounce refrigerated tub), and about 4 oz (a few big spoonfuls) of marscapone. Stir until combined and creamy, and simmer until the veggies are tender. Squeeze in the juice of one lemon and season with more salt if needed.